Cranberry, Apple, And Fresh Ginger Chutney

CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY

This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.

Recipe From allrecipes.com

Provided by foodelicious

Time 30m

Yield 8

Categories Side Dish,Sauces and Condiments Recipes,Chutney Recipes,Cranberry

Steps:

  • Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.


Cranberry, Apple, and Fresh Ginger Chutney image

Number Of Ingredients: 11

Ingredients:

  • 4 cups fresh cranberries
  • 1 cup raisins
  • ½ cup white sugar
  • ¾ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger root
  • ¼ teaspoon ground cloves
  • 1 cup water
  • ½ cup minced onion
  • ½ cup chopped Granny Smith apple
  • ½ cup finely chopped celery


CRANBERRY-APPLE CHUTNEY

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 3h35m

Yield 6 to 8 servings

Categories side-dish

Steps:

  • Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
  • Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.


Cranberry-Apple Chutney image

Number Of Ingredients: 9

Ingredients:

  • 1 pound cranberries (about 4 cups), thawed if frozen
  • 1 apple, peeled and chopped
  • 3/4 cup coarsely chopped assorted dried fruit
  • 1 1/4 cups sugar
  • 1 teaspoon ground ginger
  • Pinch of ground cloves
  • Kosher salt
  • 1/4 cup apple cider vinegar
  • 1/2 cup pecans, toasted and chopped


CRANBERRY-APPLE CHUTNEY

This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 1h20m

Yield Makes 4 cups

Categories Food & Cooking,Healthy Recipes,Gluten-Free Recipes

Steps:

  • Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmerin a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.


Cranberry-Apple Chutney image

Number Of Ingredients: 8

Ingredients:

  • 1 cup cider vinegar (preferably unfiltered, such as Bragg Organic)
  • 1 cup packed light-brown sugar
  • 1 red onion, finely chopped
  • 3/4 cup mixed dried fruit, such as currants, golden raisins, and chopped prunes
  • 1 tablespoon minced peeled fresh ginger (from one 1 1/2-inch piece)
  • 10 whole cloves, crushed with the side of a knife (1/2 teaspoon)
  • 2 whole cinnamon sticks
  • 12 ounces fresh or thawed frozen cranberries (3 1/2 cups)


CRANBERRY-APPLE CHUTNEY

"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire

Recipe From tasteofhome.com

Provided by Taste of Home

Time 50m

Yield 16 servings (1/4 cup each)

Steps:

  • In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.


Cranberry-Apple Chutney image

Number Of Ingredients: 13

Ingredients:

  • 1-1/4 cups sugar
  • 1/2 cup water
  • 1 package (12 ounces) fresh or frozen cranberries
  • 2 large tart apples, peeled and finely chopped
  • 1 medium onion, chopped
  • 1/2 cup golden raisins
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 cup chopped walnuts, toasted


CRANBERRY GINGER CHUTNEY

This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream; sounds strange but also delicious.

Recipe From allrecipes.com

Provided by Ali's Family Kitchen

Time 35m

Yield 12

Categories Side Dish,Sauces and Condiments Recipes,Relish Recipes,Cranberry Relish Recipes

Steps:

  • Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
  • Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.


Cranberry Ginger Chutney image

Number Of Ingredients: 11

Ingredients:

  • 1 ¼ cups white sugar
  • 1 cup orange juice
  • 1 cup white wine vinegar
  • ¼ cup chopped fresh ginger
  • 1 tablespoon orange zest
  • 1 shallot, minced
  • 2 cinnamon sticks
  • ⅛ teaspoon salt
  • 2 (12 ounce) packages cranberries
  • 1 teaspoon vegetable oil
  • 2 teaspoons mustard seeds


CRANBERRY-GINGER CHUTNEY

Recipe From epicurious.com

Yield Makes about 3 cups

Categories Berry,Ginger,Side,Thanksgiving,Quick & Easy,Cranberry,Pear,Fall,Simmer,Boil,Bon Appétit,Fat Free,Kidney Friendly,Vegan,Vegetarian,Pescatarian,Dairy Free,Wheat/Gluten-Free,Peanut Free,Tree Nut Free,Soy Free,Kosher

Steps:

  • Stir sugar, cider, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Add remaining ingredients. Bring to boil. Reduce heat to medium and simmer until chutney thickens, stirring occasionally, about 20 minutes. Season with salt and pepper. Transfer to bowl; cover and chill. (Can be made 3 days ahead. Keep chilled.)

Number Of Ingredients: 7

Ingredients:

  • 1 1/2 cups sugar
  • 3/4 cup apple cider or apple juice
  • 1/3 cup apple cider vinegar
  • 1 12-ounce bag fresh cranberries (about 3 cups)
  • 1 large Bosc pear, peeled, halved, cored, cut into 1/2-inch cubes
  • 1/4 cup finely chopped peeled fresh ginger
  • 1/4 teaspoon dried crushed red pepper


GINGER CRANBERRY CHUTNEY

I've been making this versatile chutney for more than two decades. It pairs well with poultry and pork. We also enjoy it on toasted English muffins or spread over a block of cream cheese for a quick appetizer.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 5 cups.

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving.


Ginger Cranberry Chutney image

Number Of Ingredients: 14

Ingredients:

  • 5-1/4 cups water, divided
  • 1/2 medium lime
  • 5 whole cloves
  • 1 cup packed dark brown sugar
  • 3/4 cup apricot preserves
  • 1/2 cup cider vinegar
  • 1 tablespoon minced fresh gingerroot
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • 1 medium pear, peeled and diced
  • 1 medium tart apple, peeled and diced
  • 3 cups fresh or frozen cranberries, thawed
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts


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